Between recipes #132 and #133 a marriage happened.
Along with 21 months of time.
It’s been a while since I’ve been here. Life has been wonderful and full, happy and hard, blessed and challenging – sometimes all at once. That’s life for most of us whether we’re married or not.
More about the hubby and the new life, sometime soon.
With lots of things added in my life, writing has been somewhat subtracted. I’d like to remedy that by starting simply.
Starting with today’s focaccia baking.
An impromptu visit from a favourite aunty, along with life lived 15 minutes’ drive from the nearest shop, meant a rustling up of some focaccia to pair with half a jar of olives and assorted bits of salad from the crisper drawer.
It very quickly started to disappear.
Early in my life here at Razorback, on the edges of the Sydney basin, I ventured into Marcella’s bread chapter. Her recipe for Pizza Bases (and subsequent toppings) went down a treat with some early visitors to the farm here. Her Olive Oil Bread was also good, but was soon eclipsed by the ‘Five Minute Loaf’ or ‘No Knead Loaf’. More about that some other time.
For now, it’s good to be back.
Over the past year or two… #133 ‘Pizza’, #134 ‘Tomatoes, Mozzarella, Basil and Parmesan’ (pizza topping), #135 ‘Olive Oil Bread’, #136 ‘Pot Roast of Beef Braised in Amarone Wine’, #137 ‘Spareribs, Pan-Roasted with Sage and White Wine’, #138 ‘Focaccia with Onions, Genoese Style’ with the hubby, family and friends at my table.